Babe is finally home for a few weeks. Whenever he’s home for an extended period of time, he enlists the help of a few friends to help him get things done around the house. In exchange for all their hard work, it’s only fair that I serve them a good meal. This time it’s chicken fried steak. I grew up just calling it cube steak but I’m fancy now. This dish is made up of up pan fried cube steak that has been seasoned and floured. The crispy steaks are then simmered in an old fashioned onion gravy and served over rice. Babe like to brag to everyone, “My wife makes homemade gravy.” Gotta love him.
Here’s how you make it:
Season cube steak with seasoned salt (I like Lawry’s and actually I’ve found that the low sodium version tastes better than the original.), black pepper, onion powder and garlic powder.
Heat canola oil in a cast iron pan on medium-high heat. Dredge the seasoned meat in flour and brown steaks for about 6 minutes on each side.
Pour out all but about 3 tablespoons of oil from the skillet. Leave all the bits from the steaks in there too. That’s where are the yummy goodness is. Add 3 tablespoons of flour to the oil and stir constantly until the mixture turns into a rich brown roux. Once the roux reached your desired brownness, add a cups of cold water. Stir quickly with a whisk to keep the gravy smooth. Now add the sliced onions. Bring the gravy to a boil. Reduce the heat and cover. Let the gravy simmer for about 15 minutes or until the onions are translucent and tender. Water from the onions usually keeps the gravy from getting too thick. But, if you find that your gravy is too thick for your liking, add more beef stock 1/4 cup at a time until you reach the desired consistency. Season to taste with salt, black pepper and a dash of cayenne pepper.
Return the steaks to the skillet with the onion gravy. Submerge the steaks and simmer for another 5 minutes or so.
If you prefer to have keep the steaks crispy, just pour some gravy directly over the fried cube steak instead of putting the steaks in the gravy.
Serve with rice.
- CHICKEN FRIED STEAK
- 1 1/2 pounds cube steaks (5-6 pieces)
- 2 tablespoons seasoned salt
- 2 tablespoons onion powder
- 1 tablespoons granulated garlic
- 1 tablespoon black pepper
- flour (for dredging)
- 1/4 cup canola oil
- OLD FASHIONED ONION GRAVY
- 1 cup cold water
- 1 cup low sodium beef stock
- 2 large yellow onions, sliced
- 3 tablespoons oil left in the the pan with drippings
- 3 tablespoons flour
- kosher salt, pepper and cayenne pepper, to taste
- Evenly season cube steak on both sides with seasoned salt, onion power, garlic powder and black pepper.
- In a large cast iron or heavy bottom pan, heat canola on medium-high heat.
- Dredge the seasoned meat in flour and brown meat for 6 minutes on each side.
- Once the cube steak is browned on both sides, drain on paper towels.
- After all of the steaks are browned, pour out all but 3 tablespoons of oil from the skillet. Be sure to leave the brown bits also.
- Reduce heat to medium and add 3 tablespoons of flour to the oil and stir constantly until the mixture turns into a rich brown roux, about 8-10 minutes.
- Once the roux reached a deep brownness, increase heat to medium high. Add cold water, stirring briskly with a whisk to avoid lumps.
- Add beef stock and continue stirring.
- Add sliced onions.
- Bring the gravy to a boil.
- Reduce the heat to medium and cover. Simmer gravy, stirring occasionally, for 15 minutes or until onions are translucent and tender.
- If gravy is too thick, add more beef stock 1/4 cup at a time until you reach the desired thickness. Season to taste with kosher salt, black pepper and a dash of cayenne pepper.
- Return the steaks to the skillet with the onion gravy. Submerge the steaks and simmer for another 5 minutes.
- Serve with rice.
- If you prefer to have keep the steaks crispy, just pour some gravy directly over the fried cube steak instead of putting the steaks in the gravy.
- Use low sodium beef broth to have more control over the saltiness of the gravy.